Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	ounce_n	powder_n	12,197	5	10.0553	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A77078	A Book of fruits & flovvers. Shewing the nature and use of them, either for meat or medicine. As also: to preserve, conserve, candy, and in wedges, or dry them. To make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages; and to pickell them. And for meat. To make pyes, biscat, maid dishes, marchpanes, leeches, and snow, craknels, caudels, cakes, broths, fritter-stuffe, puddings, tarts, syrupes, and sallets. For medicines. To make all sorts of poultisses, and serecloaths for any member swell'd or inflamed, ointments, waters for all wounds, and cancers, salves for aches, to take the ague out of any place burning or scalding; for the stopping of suddain bleeding, curing the piles, ulcers, ruptures, coughs, consumptions, and killing of warts, to dissolve the stone, killing the ring-worme, emroids, and dropsie, paine in the ears and teeth, deafnesse.		1653 (1653)	Wing B3708; Thomason E690_13; ESTC R206996	29,551	51

the same effect The use of Conserve of Violets and Cowslips That of Cowslips doth marvelously strengthen the Braine preserveth against Madnesse against the decay of memory stoppeth Head-ache and most infirmities thereof for Violets it hath the same use the Syrupe hath Violets To make Paste of Violets or any kind of Flowers Take your Flowers pick them and stamp them in an Alablaster morter then steep them two howres in a sauser of Rose-water after straine it and steep a little Gum Dragon in the same water then beat it to past print it in your Moulds and it will be of the very colour and tast of the Flowers then gild them and so you may have every Flower in his owne colour and tast better for the mouth then any printed colour Powder of Violets Take sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drams Marjerome one dram Lavinder flowers one dram and a halfe make these into powder then take eight graines of fine Muske powdered also put to it two ounces of Rose water stir them together and put all the rest to them and stir them halfe an hour till the water be dryed then set it by one day and dry it by the fire halfe an houre and when it is dry put it up into bagges A good Plaister for the Strangury Take Violets and Hollyhokes and Mercury the leaves of these Hearbs or the seeds of them also the rinde of the Elderne tree and Leydwort of each of these a handfull and beat them small and seeth them in water till halfe be consumed and put thereto a little oyle Olive and make thereof a plaister and lay it to the soare and reines also in the summer thou must make him a drink on this manner take Saxifrage and the leaves of Elderne five leav'd grasse and seath them in a pottell of staile Ale till the halfe be wasted then straine it and keep it clean and let the sick drink thereof first and last and if you lack these hearbs because of winter then take the roots of five-leav'd grasse and dry them and make thereof a powder then take Oyster-shells and burne them and make powder also of them and mingling them together let the sick use thereof in his pottage and drink and it will help him A Medicine for sore blood-shotten and Rhuematick eyes Take ground Ivy Daises and Celedony of each a like quantity stamp and straine out the juice out of them and put to it a little brown Sugar Candy dissolved in white Rose-water and drop two or three drops of this liquor at one time into the grieved eye with a feather lying upon the back when you doe it an hour after this is a most approved Medicine to take away all Inflamations Spots Webbs Itches Smartings or any griefe whatsoever in the eyes A Glister to open and loosen the Body being bound which may safely be administred to any man or woman Take Mallowes and Mercury unwashed of each two handfulls halfe a handfull of Barley clean rubbed and washed boyle them in a pottell of running water to a quart then strayne out the water and put it in a Skillet and put to it three spoonfulls of Sallet Oyle and two spoonfulls of Honey and a little salt then make it luke warm and so minister it To cleanse the head and take the Ache away Chew the root of Pellitory of Spaine often in the mouth A Medicine that hath healed old Sores upon the leggs that have run so long that the bones have been seen Take a quantity of good sweet Cream and as much Brimstone beaten in fine powder as will make it thick like Paste then take so much Butter as will make it into the form of Oyntment and herewith annoynt the place grieved twice a day An Oyntment for a Rupture Take of Sanicle two handfulls of Adders tongue Doves foot and Shephards purse of each as much of Limaria one handfull chop them somewhat small and boyle them in Deers seuet untill the Hearbs doe crumble and wax dry A Barley Water to purge the Lungs and lights of all Diseases Take halfe a pound of faire Barley a gallon of running water Licorice halfe an ounce Fennell seed Violet leaves Parsley seed of each one quarter of an ounce red Roses as much Hysop and Sage dryed a good quantity of either Harts tongue twelve leaves a quarter of a pound of Figges and as many Raisons still the Figges and Raisons put them all into a new earthen pot with the water cold let them seeth well and then strain the clearest from it drink of this a good quantity morning and afternoone observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleene Kidneyes and Bladder To Cure the Diseases of the Mother Take six or seaven drops of the Spirit of Castoreum in the beginning of the fit in two or three spoonfulls of posset Ale applying a Plaister of Gavanum to the Navill To kill Warts an approved Medicine Take a Radish root scrape off the out-side of it and rub it all over with salt then set it thus dressed upright in a saucer or some other small dish that you may save the liquor that runneth from it and therewith annoynt your Warts three or four times in a day the oftner the better and in five or six dayes they will consume away Saepe probatum For the Piles Set a Chasin-dish of coales under a close stoole chaire or in a close-stoole case and strew Amber beaten in fine powder upon the coales and sit downe over it that the smoak may ascend up into the place grieved A Medicine for the Piles Take a little Orpine Hackdagger and Elecampane stamp them all together with Boares grease into the form of an Oyntment and say them to the place grieved A Diet for the Patient that hath Vlcers or Wounds that will hardly be Cured with Oyntments Salves or Plaisters Take one pound of Guaicum boyle it in three pottels of Ale with a soft fire to the consuming of two parts but if it be where you may have wild Whay or cheese Whay they are better Let the Patient drink of this morning and evening halfe a pint at a time and let him sweat after it two hours His drink at his Meals must be thus used put into the same vessel where the former was made to the Guaicum that is left three pottels of Ale and not Whey let it boyle to the one halfe let him drink thereof at all times and at his meale which must be but one in a day and that so little that he may rise hungry Thus he must doe for five dayes together but he must first be purged Cowslips Of Cowslips Oyle of Cowslips OYle of Cowslips if the Nape of the Neck be annointed with it is good for the Palsie it comforteth the sinews the heart and the head The use of the Oyle of Wormwood and Oyle of

Sallet Oyle and Aqua vitae of each five spoonfulls boyle them together a little and therewith annoint the place pained by the fire and lay a warm cloath on it An Oyntment for the Sciatica Roaste a handfull or two of Onions and take Neats-foot Oyle and Aqua vitae of each a pint stamp or rather boyle all these together to an Oyle or Oyntment and straine it into a gally pot and therewith annoynt the place grieved as hot as you can endure it morning and evening A VVater to drive away any Infection Take Draggons Angelica Rue Wormwood of each a handfull chop them pretty small and steep them in a quart of White-wine twenty four hours then distill them in a Still and reserve the water in a glasse close stopped give to the sick Patient six or seaven spoonfuls thereof at a time fasting and let him fast an houre and an halfe after and keep himselfe very warme in his bed or otherwise An excellent Conservative for the stomach helping digestion warming the braine and drying the Rheumes Take two ounces of good old Conserve of red Roses of chosen Methridate two drams mingle them well together and eat thereof to bed ward the quantity of a hazell nut this doth expell all windnesse of the stomach expelleth raw humours and venomous vapours causeth good digestion dryeth the Rheume strengthneth the memory and sight An Oyntment for any wound or sore Take two pound of Sheeps suet or rather Deers suet a pint of Candy Oyle a quarter of a pound of the newest and best Bees-wax melt them together stirring them well and put to them one ounce of the Oyle of Spike and halfe an ounce of the Goldsmiths Boras then heating them againe and stirring them all together put it up in a gally pot and keep it close stopped till you have cause to use it this is an approved Oyntment to cure any wounds or sores new or old An excellent Oyntment for any Bruise or Ache. Take two pound of May Butter purified powre it out from the dregs and put to it of Broome flowers and Elder flowers of each a good handfull so clean picked that you use nothing but the leaves mix them all together in a stone pot and boyle them seaven or eight howres in a kettell of water being covered with a board and kept downe with weights keeping the kettell alwayes full of water with the help of another kettell of boyling water ready to fill up the first as it wasteth and when it waxeth somewhat coole but not cold straine the Oyntment from the Hearbs into a gally pot and keep it for your use A Plaister for a Bile or Push Take a yolk of an Egg and halfe a spoonfull of English Honey mix them together with fine wheat flower and making it to a Plaister apply it warme to the place grieved An approved good drink for the Pestilence Take six spoonfuls of Draggon-water two good spoonfulls of Wine-Vineger two penny weights of English Saffron and as much Treacle of Gene as a little Walnut dissolve all these together upon the fire and let the Parient drink it blood warm within twenty hours or sooner that he is sick and let him neither eat nor drink six howres after but lye so warme in his bed that he may sweat this expelleth the Disease from the heart and if he be disposed to a sore it will streight wayes appeare which you shall draw out with a Plaister of Flos Vnguentorum For the Rheume in the gums or teeth Boyle Rosemary in faire water with some ten or twelve Cloves shut and when it is boyled take as much Clarret wine as there is water left and mingle with it and make it boyle but a little againe then strayne it into some glasse and wash the mouth there with morning and evening this will take away the Rheume in short time and if you boyle a little Mastick therewith it is the better For the Emroids Take Egremony and bruise it small and then fry it with Sheep suet and Heney of each a like quantity and lay it as hot as you can suffer it to the Fundament and it will heale very faire and well An approved medicine for the Dropsey Take the Hearb called Bitter sweet it grows in waters and bears a purple flower slice the stalks and boyle a pretty deale of them in White-wine drink thereof first and last morning and evening and it will cure the Dropsey A Powder for VVounds Take Orpiment and Verdigreese of each an ounce of Vitriall burned till it be red two ounces beat each of them by it selfe in a brasen Morter as small as flower then mingle them all together that they appear all as one and keep it in bagges of leather well bound for it will last seaven years with the same vertue and it is called Powder peerlesse it hath no peer for working in Chyrurgery for put of this powder in a wound where is dead flesh and lay scrap't lint about it and a Plainer of Disklosions next upon it and it will heale it An approved Medicine for the Green sicknesse Take a quart of Clarret wine one pound of Currants and a handfull of young Rosemary crops and halfe an ounce of Mace seeth these to a pint and let the Patient drink thereof three spoonfulls at a time morning and evening and eat some of the Currants also after A Medicine for a Pleurisie Stitch or Winde offending in any part of the Body Gather the young shutes of Oake after the fall of a Wood and picking out the tenderest and softest of them especially those which look redest bind them up together in a wet paper and roste them in hot embers as you doe a Warden whereby they will dry to powder of which powder let the Patient take a spoonfull in a little Posset Ale or Beer warmed in the morning fasting after it two hours or more if he be able doing the like about three after noon and two hours after supper four or five dayes together which thus done in the beginning of the Disease is by often experiments found to cure such windy paines in the side stomach or other parts of the body you may dry them also in a dish in an Oven after the bread is drawn you shall doe well to gather enough of them in the Spring and make good store of the powder then to keep for all the year following An approved Medicine for the Gout in the feet Take an Oxes paunch new killed and warm out of the belly about the latter end of May or beginning of June make two holes therein and put in your feet and lay store of warm aloaths about it to keep it warm so long as can be Use this three or four dayes together for three weeks or a moneth whether you have the fit or paine of the Gout at that time or no so you have had it at any time before This hath cured divers persons that they have never been troubled with it

some Syrupe till it be cold to fill up your glasses A speciall Remembrance in doing them When you Preserve Quinces or make Marmalade take the Kernels out of the raw Quinces and wash off the Jelly that groweth about them in faire water then straine the water and Jelly from the kernels through some fine Cobweb laune and put the same into the Marmalade or preserved Quinces when they are well scum'd but put not so much into your Quinces as into the Marmalade for it will Jelly the Syrupe too much put six or seven spoonfulls of Syrupe into the Jelly Before you put it into the Marmalade you must boyle your Quinces more for Marmalade then to preserve your Quinces and least of them when you make your clear Cakes When you would preserve your Quinces white you must not cover them in the boyling and you must put halfe as much Sugar more for the white as for the other When you would have them red you must cover them in the boyling To Pickle Quinces Boyle your Quinces that you intend to keep whole and unpared Quince Qq Qq Qq Qq ܩ q ٯ ٯ q q ך qof in faire water till they be soft but not too violently for feare you break them when they are soft take them out and boyle some Quinces pared quarter'd and coar'd and the parings of the Quinces with them in the same liquor to make it strong and when they have boyled a good time enough to make the liquor of sufficient strength take out the quartered Quinces and parings and put the liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the liquor is thorow cold and so keep them for your use close covered To make Quince Cakes Prepare your Quinces and take the just weight of them in Sugar beaten finely and searcing halfe of it then of the rest make a Syrupe using the ordinary proportion of a pint of water to a pound of Sugar let your Quinces be well beaten and when the Syrupe is cand height put in your Quince and boyle it to a past keeping it with continuall stirring then work it up with the beaten Sugar which you reserved and these Cakes will tast well of the Quinces To make Printed Quidony of Quinces Take two pound of Quinces paired coared and cut in small pieces and put them into a faire posnet with a quart of saire water and when they are boyled tender put into them one pound of Sugar clarified with halfe a pint of faire water let them boyle till all the fruit fall to the bottom of the posnet then let the liquid substance run through a faire linnen cloath into a clean bason then put it into a posnet and let it boyle till it come to a jelly then Print it in your Moulds and turne it into your boxes You shall know when it is ready to Print by rouling it on the back of a Spoone Of Roses To make sweet Bagges to lay Linnen in Take Damask Rose budds pluck them and dry the leaves in the shadow the tops of Lavender flowers sweet Margerom and Basill of each a handfull all dryed and mingled with the Rose leaves take also of Benjamin Storax Gallingall roots and Ireos or Orris roots twice as much of the Orris as of any of the other beaten in fine powder a peece of cotten wool wetted in Rose water and put to it a good quantity of Murk and Ambergreace made into powder and sprinkle them with some Civet dissolved in Rose water lay the Cotten in double paper and dry it over a chaffia dish of coales Lastly take halfe a handfull of Cloves and as much Cinamon bruised not small beaten mixe all these together and put them up in your Bagge A very good Poultis for any Member swell'd and inflamed and not broken to take away the paine Take three pints of new milk of stale Manchet crums two handfulls or so much as shall make the milk somewhat thick and thereto put two handfulls of dryed red Rose leaves and three ounces of Oyle of Roses boyle all these together to the thicknesse of a Poultisse then let it stand and coole and while it cooleth take a spoonfull of Oyle of Roses and with a warm hand rub the place grieved till the Oyle be dryed in and then lay the Poultisse as warm as you may endure it to the part inflamed doe this morning and evening for three or four dayes as you shall see cause To make a sweet Cake and with it a very sweet water Take Damask Rose leaves Bay leaves Lavinder tops sweet Marjerome tops Ireos powder Damask powder and a little Musk first dissolved in sweet water put the Rose leaves and hearbs into a Bason and sprinkle a quarter of a pint of Rose-water among them and stirring them all together cover the Bason close with a dish and let them stand so covered all night in the morning Distill them so shall you have at once an excellent sweet water and a very fine sweet Cake to lay among your finest linnen Oyle of Roses Take Sallet Oyle and put it into an earthen pot then take Rose leaves clip off all the white and bruise them a little and put them into the Oyle and then stop the top close with past and set it into a boyling pot of water and let it boyle one hour then let it stand alone night upon hot embers the next day take the Oyle and straine it from the Rose leaves into a glasse and put therein some fresh Rose leaves clipt as before stop it and set it in the Sun every day for a fortnight or three weeks Syrupe of Roses Take Damask Roses clip off the white of them and take six ounces of them to every pint of faire water first well boyled and scummed let them stand so as abovesaid twelve hours as you doe in the Syrupe of Violets wringing out the Roses and putting in new eight times then wringing out the last put in onely the juice of four ounces of Roses so make it up as before if you will put in Rubarb take to every two drams slice it string it on a thred hang it within the pot after the first shisting and let it infuse within your Roses Some use to boyle the Rubarb in the Syrupe but it is dangerous the Syrupe prgeth Choller and Melancholly A Conserve of Roses Take red Rose buds clip of all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of Sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rose water to them as they wax dry when you see the Roses small enough put the Sugar to them and beat them together till they be well mingled then put it up in Gally pots or glasses in like manner are the Conserverves of Flowers of Violets Cowslips Marigolds Sage and Sea boise made To Preserve Roses or any other Flowers

Almonds beat them and strayne them with Rose water and sweet Milk from the Cow and put into it two or three pieces of large Mace one graine of Musk two ounces of Isinglasse and so boyle it in a Chafin-dish of coales a quarter of an hour till it will stand which you shall try thus set a saucer in a little cold water so that none come into it and put a spoonfull of the Leach into it and if you see that stand take the other off the fire then you may slice it in what fashion you please To make Almond Butter Blanch one pound of Almonds or more or lesse as you please lay them four hours in cold water then stamp them with some Rose water as fine as you can put them in a cloath and presse out as much Milk as you can then if you think they be not enough beat them and straine them againe till you get as much Milk of them as you can then set it on the fire till they be ready to boyle putting in a good quantity of Salt and Rose-water to turne it after one boyling being turned take it off cast it abroad upon a linnen cloath being holden between two then with a spoon take off the Whey under the cloath so long as any will drop or run then take so much of the finest Sugar you can get as will sweeten it and melt it in as much rose-Rose-water as will serve to dissolve it put thereto so much Saffron in fine powder as will colour it and so steeping the Saffron and Sugar in Rose-water season your Butter therewith when you make it up Oliues To make Almond Cakes Take of Jordan Almonds one pound beat them as you doe for Almond milk draw them through a strainer with the yolks of two or three Eggs season it well with Sugar and make it into a thick Batter with fine flower as you doe for Bisket bread then powre it on small Trencher plates and bake them in an Oven or baking pan and these are the best Almond Cakes To make Paste of Almonds Take one pound of small Almonds blanch them out of hot water into cold then dry them with a cloath and beat them in a stone Morter till they come to Past putting now and then a spoonfull of Rose water to them to keep them from Oyling when they are beaten to fine past take halfe a pound of Sugar finely beaten and searsed put it to your past and beat it till it will twist between your fingers and thumb finely without knots for then it is enough then make thereof Pyes Birds Fruits Flowers or any pretty things printed with Molds and so gild them and put them into your Stove and use them at your pleasure To make a Marchpine Take a pound of small Almonds blanch them and beat them as you doe your past of Almonds then drive it into a sheet of past and spread it on a botome of wafers according to the proportion or bignesse you please then set an edge round about it as you doe about a Tart and pinch it if you will then bake it in a pan or O●en when it is enough take it forth and Ice it with an Ice made of Rose-water and Sugar as thick as batter spread it on with a brush of bristles or with feathers and put it in the Oven againe and when you see the Ice rise white and dry take it forth and stick long comfits in it and set up a staddard in the middest of it so gild it and serve it To make White-Broth with Almonds First look that the Meat be clean washed and then set it on the fire and when it boyleth scum it clean and put some salt into the pot then take Rosemary Time Hysop and Marjerome bind them together and put them into the pot then take a dish of sweet Butter and put it also into the pot amongst the meat and take whole Mase and bind them in a cloath and put them into the pot with a quantity of Verjuice and after that take such a quantity of Almonds as shall serve turne blanch them and beat them in the Morter and then straine them with the broth when your Meat is in and when these Almonds are strained put them in a pot by themselves with some Sugar a little Ginger and also a little Rose water then stir it while it boyle and after that take some sliced Oringes without the kernels and boyle them with the broth of the pot upon a chafin-dish of coales with a little Sugar and then have some Sipits ready in a platter and serve the meat upon them and put not your Almonds in till it be ready to be served Straw-berries Of Straw-Berries A Tart of Straw-Berries PIck and wash your Straw-Berries clean and put them in the past one by another as thick as you can then take Sugar Cinamon and a little Ginger finely beaten and well mingled together cast them upon the Straw Berries and cover them with the lid finely cut into Lozenges and so let them bake a quarter of an houre then take it out strewing it with a little Cinamon and Sugar and so serve it Of Hartichoakes How to make a Hartichoake Pye BOyle your Hartichoakes take off all the leaves pull out all the strings leaving only the bottoms then season them with Cinamon and Sugar laying between every Hartichoake a good piece of Butter and when you put your Pye into the Oven stick the Hartichoakes with slices of Dates and put a quarter of a pint of White-wine into the Pye and when you take it out of the Oven doe the like againe with some butter and sugar and Rose-water melting the butter upon some coales before you put it into the Pye To keep Hartichoakes for all the yeare The fittest time is about Michaelmas and then according to the proportion of Hartichoakes you will keep seeth a quantity of water in a pot or pan seasoning it so with white salt that it may have a reasonable tast then put a fit quantity of white salt into the water and boyle them together and scum them well then put a good quantity of good Vineger to them to make the liquor somewhat sharp and boyle it again then parboyle your Hartichoakes that you mind to keep in another liquor take them out of it and let them coole then set your first liquor againe on the fire to boyle and scumming it throughly let it coole againe when it is throughly cold put it up in some firkin or large earthen pot and put in your Hartichoakes to them handsomely for bruising them then cover them close from the aire and so keep them to spend at your pleasure To Preserve Hartichoakes Heat water scalding hot first then put in your Hartichoakes and scald them and take away all the bottomes and leaves about them then take Rose water and Sugar and boyle them alone a little while then put the Hartichoakes therein and let them boyle on a soft fire